This recipe offers a vegetarian take on the Indo-Kiwi fusion, combining classic New Zealand vegetables with a creamy and aromatic Indian korma-style sauce. It’s a mild, rich, and flavorful dish perfect for any occasion.
Ingredients
For sourcing authentic Indian spices, ghee, and other pantry staples needed for this recipe, check out the selection at https://indokiwigrocery.store.
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 500g mixed vegetables, chopped into bite-sized pieces (e.g., potatoes, carrots, cauliflower, green beans, kūmara/sweet potato)
- 1 cup frozen peas
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garam masala
- Salt to taste
- A pinch of red chili powder (optional)
- Chopped fresh coriander, for garnish
For the Creamy Sauce:
- 1/2 cup raw cashews, soaked in hot water for 30 minutes
- 1 cup coconut cream or heavy cream
- 1 cup water or vegetable broth
Whole Spices:
- 1 cinnamon stick (about 1-inch)
- 3 green cardamom pods
- 3-4 whole cloves
Instructions
- Prepare the Cashew Paste: Drain the soaked cashews and blend them with a few tablespoons of water until you get a smooth, fine paste. Set aside.
- Sauté the Aromatics: Heat the ghee or oil in a large pot or Dutch oven over medium heat. Add the whole spices (cinnamon, cardamoms, and cloves) and cook for about 30 seconds until fragrant.
- Create the Base: Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Cook the Vegetables: Add the harder vegetables like potatoes, carrots, and cauliflower/kūmara to the pot. Sauté for 5 minutes, stirring occasionally.
- Add Spices: Stir in the ground coriander, turmeric, ground cumin, and optional red chili powder. Mix well to coat the vegetables.
- Simmer: Pour in 1 cup of water or vegetable broth, add salt, and bring to a boil. Reduce the heat, cover the pot, and let it simmer for 10–15 minutes, or until the vegetables are nearly tender.
- Make it Creamy: Stir in the prepared cashew paste, coconut cream (or heavy cream), frozen peas, and green beans. Mix gently and let the curry simmer without a lid for another 5–7 minutes, until the sauce has thickened and all the vegetables are cooked through. Be careful not to let it boil vigorously after adding the cream.
- Finish and Serve: Turn off the heat and stir in the garam masala. Garnish generously with fresh coriander. Serve hot with basmati rice and naan bread.